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Tuna with Olives and Parsley: A Mediterranean Delight
4
25 minutes
Ingredients
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4 fresh tuna steaks
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1 medium onion, diced
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2 cloves of garlic, diced
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Parsley, chopped for garnish
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A dash of STAR Extra Virgin Olive Oil
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2 medium ripe tomatoes, grated
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Salt and pepper, to taste
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1/2 cup of STAR organic green olives, sliced
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1/2 cup of dry white wine
Instructions
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1.
In a pan with a drizzle of extra-virgin olive oil, sauté the finely chopped onion and garlic. Add the tomatoes, peeled and grated. Cover and cook over medium heat for 15 minutes.
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2.
Add the white wine and turn up the heat. Cook for 3 to 5 minutes. Add the sliced olives and parsley and cook for a few more minutes. Add salt and pepper to taste.
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3.
On a very hot griddle with a drizzle of extra-virgin olive oil, cook the tuna with a pinch of salt until it is golden on the outside but still raw on the inside.
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4.
Serve topped with the olive sauce, very hot, and garnish with parsley.
